Tonkotsu Ramen

Ingredients

• 1.2 kg Pork Bones
• 300 g Pork Belly
• 180 g Ramen Noodles
• 2 pcs Eggs
• 2 pcs Scallions
• 8 pcs Garlic
• 60 g Ginger
• 1 pcs Onion
• 5 tbsp Soy Sauce
• 3 tbsp Mirin
• 3 tbsp Sake
• 2 tbsp White Miso
• 1 tsp Sesame Oil
• 2 pcs Nori
• 2 tsp Toasted Sesame Seeds
• 0.5 tsp Black Pepper
• 2 tsp Kosher Salt
• 6.25 l Water

Method

1. Place {pork_bones} in a large stockpot, cover with {water}, bring to a hard boil over high heat, then drain and rinse to remove impurities for a cleaner broth. Return the bones to the pot with fresh {water}, add {onion}, half the {garlic}, and half the {ginger}, season lightly with {kosher_salt}, and simmer at a steady medium-low bubble until the broth turns milky and rich, skimming as needed.
2. Pat {pork_belly} dry so it browns instead of steaming. In a medium saucepan over medium heat, sear the pork on both sides until lightly golden. Add {soy_sauce}, {mirin}, {sake}, the remaining {garlic}, and the remaining {ginger}, add a splash of {water}, season lightly with {black_pepper}, then cover and braise at a gentle low simmer until tender and glossy. Rest briefly, then slice.
3. Lower {eggs} into gently boiling {water} in a small pot and cook until the yolks are just set and jammy. Cool under cold running water, peel, and halve.
4. Strain the broth through a fine sieve into a clean pot, pressing lightly on the solids for body without forcing bitterness. Whisk in {white_miso} off the boil so it stays sweet and rounded, then add a little {soy_sauce} and taste, adjusting with {kosher_salt} for depth.
5. Thinly slice {scallions} on a bias for a fresh finish, keeping them crisp for serving.
6. Cook {ramen_noodles} in rapidly boiling {water} until springy and just tender. Stir early so they separate, then drain well because excess water will dilute the broth.
7. Divide the hot broth between warm bowls, add the drained {ramen_noodles}, then top with sliced {pork_belly}, halved {eggs}, and {scallions}. Finish with a few drops of {sesame_oil}, {toasted_sesame_seeds}, and {nori} for aroma and texture, then serve at once while everything is piping hot.